Intense workouts?  Vintage inspired Tulle clothing?  C.S. Lewis?  Beef heart?  Liver?

Yes, yes, yes, yes, and I guess…well..yes.

I wasn’t surprised when I found out blogger buddy, Charlotte from The Great Fitness Experiment (who happens to be one of the the funniest and most talented writers I know) and I had “matching organs” in our freezers.  After all, we already have numerous unintentional matching outfits. There is really not that much of a difference.  Outfits? Organs?  Ummm…they both start with “O”.

So we decided to have a little fun and cook up our organs (that sounds odd) “together” all while wearing one of our matching outfits.

The Heart

First, I started with the heart.  After all it’s really just a muscle like steak.  Right?

So why not make beef heart steak fajitas?

I sliced it up…

..and marinated it in 1/4 cup lemon juice, 1/4 cup Worcesterhire sauce, 5 cloves garlic,1 tablespoon of dried oregano, 1 teaspoon cumin, and 1/4 teaspoon of cayenne.

Then I sautéd onion and bell peppers reminding myself the whole time.  ”It’s just steak.”

In another pan, I sautéed the heart “steak”.

I served it to my family in corn tortillas with black beans and sour cream.  (A spoonful of  sour cream helps the beef heart steak go down.  The beef heart steak go down.)

The boys didn’t even notice there was a difference from our usual fajitas until Brent kept saying, “This sure is hearty.” Hilarious. Thing 1 one caught on and refused to eat another bite despite saying, “This is pretty good.” five minutes prior.

I enjoyed it and even ate the leftovers the next day in a salad.  I’m happy because beef heart is very nutrient dense.  It contains many vitamins and minerals but I’m especially excited about (doesn’t everyone get excited about nutrients?) high concentration collagen, elastin, and CoQ10 which are important for youthful skin health.

However, my excitement over nutrients (and vanity) couldn’t carry me through the next adventure….

The Liver

You know when you can’t decide what to wear to a party and opt for a classic little black dress just to be safe?

Well, I decided to take the same approach with the liver.  Everyone has heard of liver and onions.  It must be a classic for a reason?

I sort of followed the directions for liver and onions in my favorite cookbook Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats and ended up with a dish of breaded liver topped with onions and mushrooms.

Don’t let the smile fool you.

I really felt like this.

I called Grill Hero to the rescue and he grilled up the other half of that sucker.  (I think it may have really been an elephant liver.)

Not even Grill Hero could save the day liver. I took one bite and gagged.

I really really wanted to like it.  Liver is supposed to be wonderful, magical, and supremely healthy (Asssuming you get it from a free range, grass fed, yadda yadda yadda, cow which we did.) and this wouldn’t be the first time I tried something crazy unusual in the name of health.

But I just couldn’t do it.

The smell, the texture, the thought, but mostly the aftertaste.  Nobody warned me of the aftertaste which tasted like my 2-year-old-never-been-washed taekwondo sparring gear smells.

It wasn’t just me who didn’t want it.

Hmmmm????

“WTH, human?”

These guys on the other hand, “More please?”

I thought I was adventurous serving organs to my family.  Check out Charlotte!  She went as far to serve organs to visiting missionaries!

Have you ever cooked any organ meats?  Any advice for making liver more palatable?  I really want to like it!

Hugs and High Fives,
Jenn

Check out our family’s adventures at New School Nomads as we plan to take a year long road trip through the United States!

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Feeding my family high quality food is a priority.  Even on a budget.

Enter the humble legume.

Cheap, easy, versatile?

Check.

Protein, vitamins, minerals, fiber?

Yep, it’s all there.  Thank you, little beans.

I buy beans in bulk and cook big batches at a time.  It’s easy and saves me a lot of money and time. Who doesn’t like to save money, save time, and nourish their body!

How to I Cook Beans

I learned how to cook beans following Sally Fallon’s directions in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. (My all time favorite book about nutrition.)  In the book there are some pretty specific directions. I’ve simplified and, aside from adding whey to lentils and black beans, pretty much prepare all beans the same.

1. First, I soak the beans several hours (8+) or overnight.  Soaking them reduces phytates (which can block mineral absorption) and makes them more digestible.

2. If I’m cooking black beans or lentils I add about a tablespoon of whey (or lemon juice) per cup of beans.  All other beans, I use plain (preferably filtered) water.

3. I rinse the beans, add fresh water, salt, chopped onions, garlic, and cook until soft.  Most of the time, I just use a slow cooker and let them soak one night, change the water in the morning, and cook.  Other times, I cook them slowly in a pot on the stove.  I’ve noticed lentils cook much faster than other legumes so I check them frequently.

Once they have cooled, I divide them up and freeze for the future.  (I drain lentils for freezing.  All the other beans I leave in their juices.)

That’s it!  Now I have beans for burritos, grilled mexican pizzas, chili, vegetarian sloppy joes and salads.

Such sweet little beans!

You want to know more about the whys and hows of cooking your own beans?  Here is an article from my favorite food organization, The Weston A. Price Foundation.

Hugs and High Fives,
Jenn

Check out our family’s adventures at New School Nomads as we plan to take a year long road trip through the United States!

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It’s time for my How to How I Make series.  First off, kombucha tea!

How to How I Make Kombucha Tea

The first time I tried kombucha tea from a store bought bottle I shuddered.  Not only was a taken aback by the taste, I couldn’t believe I was paying $2+  per bottle. Yikes!

Over time, I have acquired a taste for kombucha tea and now regularly enjoy it.  It  helps that I make my own which I personally think tastes much better than the store bought kombucha tea I have tried and it costs pennies. Pennies!

For a long time, I was too intimidated to make kombucha because it seemed “complicated”.  Boy, was I wrong.  (Wouldn’t be the first time.) It’s easier than making a box of macaroni and cheese and a heck of a lot healthier.

When I first started brewing, the first thing I knew I had to acquire was a kombucha scoby, often referred to as a “mushroom”.  ”Scoby” stands for a Symbiotic Colony Of Bacteria and Yeast. Appetizing right?  Maybe that’s why some people call it a “mushroom” even though it’s not a mushroom.

One of my favorite "girls".

There are 3 ways to get a kombucha scoby or mushroom.

1. Buy one. There are plenty of places on the internet or look on Craigslist.
2. Grow your own kombucha scoby/mushroom.  While I haven’t done this, supposedly, you can grow your own scoby from a bottle of store bought kombucha tea.  Put the kombucha in a glass jar, cover with a towel, and leave it in a warm dark place until  the scoby/mushroom forms on top.  When it is about 1/4″ think it is ready to use for your own kombucha tea.  The time it takes to form varies.  A warmer climate usually results in a quicker scoby.
3. Ask on Facebook or other social media.  This is what I did and within an hour a friend from my church who I had no idea even made kombucha offered a scoby to me. Just goes to show you never know what happens behind closed doors. If a local reader ever wants one just let me know and I’m happy to pass one along.

When my friend brought me the kombucha scoby she also gave me photocopied directions.  I have since lost them but I have been following those basic directions for almost a year and have yet to have a batch go bad.

Whole chickens are one of the most economical sources of protein. I buy them in bulk every few months from Azure Standard. To get the most out of a single chicken, I’ll first, cook and serve it as the main course.  Then that night I’ll make chicken broth from the bones.  The next day, I’ll make chicken salad, burritos, sandwiches, and soups with the broth.  Often there is enough left over to freeze for future use.  Usually, I get 3-4 meals for a family of four out of one chicken.  (Once I even made cat food out of the bones (they crumble after making the broth) and skin.  Meow Cow was not impressed.)

Our CSA box this week.

Seriously, 24 artichokes, albeit, they are small but still…24!

We also got English peas, apricots, lettuce, bell peppers, Tokyo turnips, cauliflower, potatoes, parsley, and  summer squash.

It’s the Motherload.

Today, I made the English Peas recipe that I had on my meal planner for yesterday.  I’m all about flexibility.

First, Thing 2 and I shelled the peas.

(I wish I would have little hands to work hold forever.)

Creamy Basil Peas with Chicken (or Pasta)
Adapted from my CSA’s, Abundant Harvest, Flyer

1/4  Cup Chicken Broth
1/4 Tsp Sea Salt
2-3 Cups English Peas
2 Cups of Whole Milk
1/2 Cup of Basil Leaves
1/2 Cup Parmesan Cheese
1 Tablespoon of Butter

1. Cook half of the peas in the chicken broth until soft.

2. Put the peas, broth, and basil into a food processor and process until creamy.

3. Put the rest of the peas, milk, and salt in a pot. Let it boil over and make a mess and then get super irritated Bring to a simmer and cook until peas are soft stirring periodically.

4. Once peas are soft stir in the heaping 1/2 cup of parmesan cheese…

…and pea puree and butter.  Of course.

My kids and husband ate it over whole wheat spaghetti WITHOUT complain I might add.  Nothing short of a MIRACLE.  Okay, so there was a little fuss from the kids about the “green” until they had a bite.  Yum!

I ate it over a piece of grilled chicken.  I’m not a big pasta fan although my hips like it quite well.

This recipe is a keeper for sure!  I loved it and the kids loved it.

Now what about the 24 artichokes!!!!  I’m leaving town tomorrow night for Fitbloggin’ and we certainly won’t be able to eat them by then.  The apricots are already in the dehydrator but not sure about the artichokes???  Any suggestions???  Can I freeze them?  Do I need to steam them first?

Hugs and High Fives,
Jenn

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A few weeks ago, I was on a list to take a meal to a friend who had a baby.   As I was skimming the list to make sure I wasn’t bringing a duplicate meal, I saw “sloppy lentils”.  Since, I already had a bunch of lentils from my last Azure Standard order, I set to work making some sloppy lentils or vegetarian sloppy joes.  Lentils may be little but they have a large nutritional content with many health benefits.

I was very happy with how the sloppy joes turned out and my two ridiculously picky boys even liked them.  When I prepare legumes I prepare them in bulk so I made two variations.  The first variation tastes like a classic sloppy Joe and the second has an almost (very) mild Indian flavor.

Classic Vegetarian Sloppy Joes

3 cups cooked lentils*
1/2 red onion – chopped
1 cup tomato sauce
1/4 cup ketchup
2 tbs  mustard
1/4 cup bbq sauce
sea salt to taste  (I didn’t need any using the store bought ketchup and bbq sauce.)

1. Sauté onion in a bit of oil until soft.

2. Add lentils, tomato sauce, ketchup, mustard, and bbq sauce.  Mix well and cook until sauce is thick and warmed through.

Vegetarian Sloppy Joes Variation 2

3 cups of cooked lentils*
1 small onion – chopped
1 garlic clove – minced
1 cup of tomato sauce
2 tbs of mustard
1/8 tsp dried mustard powder
1/8 tsp cumin
1 tbs apple cider vinegar
1 tbs molasses
dash of cayenne pepper
sea salt to taste

1. Sauté onion and garlic in a bit of oil until soft.

2. Add lentils, tomato sauce, mustard, mustard powder, cumin, apple cider vinegar, molasses and cayenne.  Stir well and cook until sauce is thick and warmed through.

*I presoaked the lentils all day (about 8-9 hours) in filtered water and 2 tablespoons of whey.  Then I boiled them in twice as much water until liquid was absorbed.  It doesn’t take long.

Serve on a bun of your choice with some simple sweet potato chips, perhaps?

Or if you are watching your grain intake maybe you would prefer Sloppy Lentil Lettuce Boats?

Hugs and High Fives,
Jenn

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If you can see past the smog, keep your sanity in traffic, avoid gangs, and don’t mind earthquakes then southern California is a pretty great place to live.  Not only do we have amazing weather but in our smallish town, we have almost two Trader Joe’s (I say almost because one is being built), multiple CSAs, numerous farmer’s markets, a locally owned but large health food store, and we can buy fish right off the boat.

Even if you are not out of touch with the majority of the country (I can say that I’m from Indiana.) can’t buy fish off the boat, you can still make this delicious and light grilled halibut that my husband, who from now on will be referred to as, Grill Hero, made last week despite the mayhem moving has caused.

Grill Hero’s Sweet and Tangy Halibut

2 Pounds of Halibut (or other white fish)
2 Tbs Butter
2 Large Garlic Cloves
2 Tbs Soy Sauce
1 Tbs Maple Syrup
Juice of 1/2 Lime
1/2 Tsp Ground Pepper

1. Fire up the grill.

2. While the grill is getting hot, melt butter and mix together all the rest of the ingredients.

3. Grill fish over a medium/hot grill basting like crazy.

Fish is done when it is solid to the touch, opaque, and flakes easily.

Delicious.

Serves 4

Hugs and High Fives,
Jenn

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So I’m a little late to the game. Pumpkins are so like last October.  Duh.

But this evening while trying to organize my photos I came across these pictures and remembered how much I had enjoyed this dish.  Then I looked in my recipe notebook and saw I had actually scribbled something that resembled written down the recipe.   No small miracle.

Coconut Squash Stew

1 large squash of your choice
(We used what I think is called a Fairy Tale Pumpkin)
1 Red Onion (coarsely chopped)
1 Orange Bell Pepper (coarsely chopped)
1 Clove of Garlic (minced)
1 Can of Coconut Milk
2 Ripe Bananas
1/2 – 1 of Jalapeno
1/4 Tsp Turmeric
Sea Salt to taste

Optional Topping Ideas
Raisins
Cilantro
Spanish Olives
Shredded Coconut
Apple
?

Directions

1. Put small slices in the squash with a knife.  Bake in the oven at 350º until easily pierced with a fork. (I bake everything at 350º) About 30-45 minutes.

While the squash is cooking…

2. Sauté the onion, bell pepper, and garlic until soft in a large pan.

3. In food processor combine the coconut milk, banana, jalapeno, and turmeric.  Process until fairly smooth.  A few lumps are fine. Add this to the onion mixture and bring to a boil. Reduce heat and simmer over low until squash is done.  Add water a bit of water if stew is too thick for your liking.

4. Once squash is done cut into pieces and add to coconut stew mixture.

5. Serve in a bowl and add toppings.
(I topped it with raisins, cilantro, and olives.)

Anyone know if that was a Fairy Tale Pumpkin?  Any topping suggestions?

Hugs and High Fives,
Jenn

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One of my favorite foods is stuffed grape leaves or dolmas.  Problem is I don’t get grape leaves in my CSA box but I do get collards.  A lot of collards.  Which leads to my second problem,  I’m not crazy about collards.  Which leaves me with two options throw them out or get creative.  I scored when I made my I Can’t Believe They Are Collards Veggie Patties because, well, I still can’t believe they are collards.  I scored again with this recipe.

Stuffed Collards

1 lb of Ground Beef (I prefer organic grass fed)
1/2 Large Onion (finely chopped)
2 Cloves Garlic (minced)
1 Tbs Fresh Mint (minced)
2 Tbs Tomato Paste
1/3 Tbs Dried Oregano
1/4 Cup Water
Sea Salt
Pepper
Fresh Tomato – Optional
Feta – Optional

1. Put water in a large pot and bring to a boil.

2. While you are waiting for the water to boil, sauté the onion, garlic, and beef in a separate pan.  I suppose if I  wasn’t always looking to cut corners was a real cook, I would sauté the onion in some olive oil  or something like that until it began to soften.  Not me . I throw it all in a pan together and go!

3. Add the mint, tomato paste, oregano, water, salt, and pepper to the meat mixture. Lower the heat and let it continue to cook. Stirring occasionally.

4. While the meat is finishing up cook the collard leaves by dropping them into the boiling water 2 or 3 at a time.  Let them boil for about 30-60 seconds until they are slightly wilted.  Place on a plate to drain.  Continue until all the leaves have been blanched.  (Is that what this is called?)

5. Put cooked meat in a bowl.  Fill the collards with the meat mixture by scooping some of the meat into the lower center of the leave, rough side of the stem facing up.

Then fold up the bottom.

Followed by the sides and roll.

Like a mini burrito.
Or sushi.
Sort of.

6. Return, fold down, to the pan (the one the meat was cooked in).  Cook over low heat a few additional minutes .

7. Remove and top with fresh tomatoes and feta.

Yum.

I can’t believe they are collards!

Hugs and High Fives,
Jenn

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I don’t often post “this is what I did today” type of posts but this year Christmas felt so special that I can’t help but want to share it and capture it to keep in my memory.  Even if it was two days ago.

There was nothing extraordinary about this particular Christmas.  Maybe it felt special because my grandparents came to visit.  Maybe it was because it had been raining for a week.  Maybe it was because this will be my last Christmas in this house until…we don’t know.  Maybe it was just because I made an effort to slow down and just be.

Christmas Eve Day was spent in the kitchen with Brent.  He making dinner.  I making sweets.  (Those deserve their own post.)  Brent is part Swedish and it’s a family tradition of his to have Swedish meatballs on Christmas Eve.

Meow Cow sits at the table with us and may or may not enjoy Swedish meatballs.

That evening we went to church.

Christmas morning, Brent and I stayed in bed listening to the boys discuss the contents of their stockings.  Much to my amazement they didn’t complain that there was underwear in their stockings.  Now that Santa’s out of the bag, I no longer have to keep up the charade by filling their stocking with junky toys that start collecting dust under the couch a few hours later and answering, “Why does this say made in China.”  My answer was always Santa’s elves no longer sit at tables making toys.  They sit at computers placing orders most likely from Amazon.

A bit later, my grandparents came back over and we had waffles.  My family’s Christmas tradition.

Then presents and building.

Before getting too involved in dinner Brent and I slipped away for a walk.

They white space behind us is a view of the ocean.  I love my town.

After our walk we went to visit our friend, Lucille, at the nursing home.

Up until recently, the boys and I used to deliver groceries to homebound elderly.  We became friends with one of the ladies, Lucille.  A few years ago her health started deteriorating and she ended up in a nursing home.  She doesn’t have any family aside from one brother who lives far away and whose health isn’t much better than hers so we make an effort to visit her regularly.

When we got home and I we finished cooking dinner, roast lamb.  That has become our family tradition.

Roast Lamb with Potatoes
(Adapted from Cooking A to Z: New and Revised Edition (Cole’s Kitchen Arts Series)

1 leg of lamp
4-6 Garlic Cloves
6 Tbs butter
1/4 Tsp Dried Thyme
Multi Colored Potatoes
1 Purple Onion
Salt and Pepper

1. Preheat oven to 450º.

2. Slice two cloves of garlic into thin slices.  Remove as much fat as possible from the lamb and make small slits in the meat.  Insert garlic cloves into the meat.  Season with salt and pepper.

3. Roast the lamb at 450º for 15 minutes.  Then reduce heat to 350º and roast for another 20 minutes basting the lamb with its juices.

4. While the lamb is roasted cut the potatoes and onion into 1/4″ slices.  Mix both with butter, thyme, salt, and pepper.

5.  Remove lamb from oven.  Remove lamb from pan and mix the potatoes and onions with the lamb juices in the pan.  Lay the lamb on the potaotes and continue roasting (until the timer pops out) until the thermometer reads 130º-140º rare, 145º medium, or 160º well done.

6. Test the potatoes and if needed roast them a few additional minutes until tender.

7. Carve lamb and serve on a platter with veggies.

The rest of Christmas dinner included..

Sweet Potato Casserole
Green Bean Casserole
Cranberry Chutney  (Brent adapted this recipe.)
Brussel Spouts with Walnuts and Cranberries
French Bread
Pesto

I forgot dessert.  That’s what happens when you don’t eat it for two years.  It just slips your mind.  Thankfully, I had made plenty of treats from the day before.

If you want you can see more pictures from Christmas on our Like Legos blog.  There is a funny one of Meow Cow and I having a moment.

I hope you had a great weekend whether you celebrated Christmas or not!

The New Year is just around the corner.  I’m excited!  It’s one of my favorite times of the year even when the kitchen in our rental house floods when we are 2000 miles away.

Hugs and High Fives,
Jenn

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